Mmmmmm… there’s something special about balsamic glazed chicken cooked on a grill. This recipe combines the spicy-umami flavor of gochujang with the sweet jammy flavor of Apricot White Balsamic. Serve this delectable chicken on top of salads, rice or alongside mashed potatoes and grilled veggies.

I N G R E D I E N T S :

• 1/2 cup Rocky Mountain Olive Oil Apricot White Balsamic Vinegar
• 1/4 cup Rocky Mountain Olive Oil Gochujang Infused Olive Oil
• 2 tbsp honey
• Salt and pepper to taste
• 4 boneless, skinless chicken breasts
• Fresh parsley for garnish, if desired

I N S T R U C T I O N S :

1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together the Rocky Mountain Olive Oil Apricot White Balsamic Vinegar, honey, salt, and pepper.
3. Brush the mixture onto both sides of the chicken breasts.
4. Grill the chicken for 6-7 minutes on each side or until fully cooked.
5. Let the chicken rest for a few minutes before serving. Garnish with fresh parsley if desired.